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aaronpk_tv
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No matter how much I read up on emulsifiers I seem to be unable to grasp how they work, and it's really killing my ability to make this hot sauce work reliably-
Truth. I've gotten a lot better at making custards for ice cream lately because I've been getting a feel for the emulsification process that you need to do when cooking it.
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@aaronpk Related: I made a lot of bad aioli before getting it to work right.
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@aaronpk Some aspects of cooking just take practice, not education. I think creating emulsions is one of those aspects. It’s a kind of kinesthetic intuition about how fast to pour.
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@aaronpk in time, the knowledge of emulsifiers will gel.
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